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Crack Chicken Casserole, a creamy and cheesy baked dish, is shown as the featured image.

Irresistible Crack Chicken Casserole

This crack chicken casserole is a creamy, cheesy, and bacon-infused dish that delivers comfort in every bite. Made with shredded chicken, cream cheese, sour cream, cheddar cheese, bacon, and pasta or potatoes, it's a flavorful and satisfying meal. Bake until bubbly and golden for an irresistible experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 oz ranch dressing mix
  • 1 cup shredded cheddar cheese, divided 3/4 cup and 1/4 cup
  • 6 slices bacon
  • 1 cup cooked pasta rotini, penne, or elbow macaroni
  • OR 4 cups cooked, cubed potatoes
  • 1/4 cup chopped green onions optional
  • Salt to taste
  • Pepper to taste
  • Garlic Powder to taste

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • Cooking pot or skillet (for chicken)
  • Frying pan (for bacon)
  • Colander (for pasta)
  • Measuring cups
  • Measuring spoons
  • Mixing spoons
  • Cheese grater
  • paper towels
  • Oven

Method
 

  1. Cook the Chicken: Poach, bake, or grill the chicken breasts until cooked through (internal temperature of 165°F). Let cool slightly, then shred or dice.
  2. Cook the Bacon: Cook bacon until crispy. Remove from pan and place on a paper towel-lined plate to cool. Crumble into small pieces. Reserve some bacon grease (about 1 tablespoon) for coating the baking dish if desired.
  3. Prepare the Pasta/Potatoes: Cook pasta according to package directions until al dente. Drain well. If using potatoes, boil or bake them until tender. Cube into bite-sized pieces.
  4. Combine Ingredients: In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, ranch dressing mix, 3/4 cup of the cheddar cheese, and crumbled bacon. Mix well until everything is evenly distributed.
  5. Add Pasta/Potatoes: Gently fold in the cooked pasta or potatoes until they are coated with the chicken mixture.
  6. Assemble the Casserole: Grease a 9x13 inch baking dish (using reserved bacon grease if desired). Pour the chicken and pasta/potato mixture into the dish, spreading it evenly.
  7. Top with Cheese: Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top of the casserole.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Garnish (Optional): Garnish with chopped green onions before serving.

Notes

For best results, drain the chicken thoroughly after cooking to avoid a watery casserole. Use freshly grated cheddar cheese for a smoother melt. Add a pinch of garlic powder to enhance the savory flavor. You can substitute the sour cream with plain Greek yogurt. Store leftovers in the refrigerator for up to 3 days.